Food Poisoning Nvq

570 Words3 Pages
The term food poisoning actually means disease resulting from ingestion of food contaminated with a toxin produced by a micro organism. The most common types of food according to nhsdirect.com are Campylobacter, E.Coli and salmonella. These are caught from foods such as contaminated water, raw chicken, milk and eggs. According to the Food Standards Agency, it is estimated that up to 5.5 million people in the UK are affected from food poisoning each year. There are many possible ways of preventing this on both the consumers and the manufacturer’s part. It is more the manufacturer’s responsibility to ensure that their food that is being produced does not become contaminated. One of the most important factors a manufacturer can do to prevent…show more content…
Local authorities are employed to guarantee that manufacturers are abiding by the food safety act. This is a long list of the things that, by law, a manufacturer should produce food by. Local authorities also include environmental health officers. They are employed to carry out routine health and safety, food hygiene and food standards inspection. They are also needed to inspect all allocated premises for compliance with health and safety legislation. If need be, environmental health officers can close down cafe / restaurants / factories that make food if they do not meet certain standards. The second most important people to help prevent food poisoning is the consumer. It is their responsibility to make sure that the food they have bought its to be stored and cooked in the appropriate way according to the food label. It is also incredibly important that the food being carried away is being treated well whilst being transported. For example it would be a good idea for consumers to place any chilled food into a “cool box” whilst being transported. Also different food groups should be
Open Document